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Beef Tenderloin with Mushroom Sauce (VIDEO)

This Beef Tenderloin Recipe with Mushroom Sauce is a holiday-worthy and impressive main course. Learn how to prep, tie, and cook a beef tenderloin roast in the oven.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 people
Calories: 625 kcal
Course: Main Course
Cuisine: American

Ingredients

Ingredients for Beef Tenderloin Roast:
  • 2 lb beef tenderloin trimmed and tied (at room temperature for 1 to 2 hours)
  • 1 1/2 tsp salt (we use fine sea salt)
  • 1 tsp black pepper freshly ground
  • 2 garlic cloves minced
  • 1/2 Tbsp fresh thyme leaves minced
  • 2 Tbsp extra light olive oil
Mushroom Sauce:
  • 2 Tbsp unsalted butter
  • 1 Tbsp extra light olive oil
  • 1/2 cup yellow onion finely chopped
  • 16 oz baby bella mushrooms thickly sliced
  • 2 garlic cloves minced
  • 1/2 Tbsp fresh thyme leaves minced (or 1/2 tsp dried thyme)
  • 1/2 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 1/2 cup dry red wine Pinot Noir, Merlot, Cabernet, Sauvignon
  • 1 cup beef broth
  • 1/2 cup heavy whipping cream

Instructions

How to Roast Filet of Beef:
    Cup of Yum
  1. Preheat oven to 500˚F with rack in the center of the oven. Pat dry your room temperature tenderloin with paper towels. Tie tenderloin with kitchen string.
  2. Combine 2 minced garlic coves, 1/2 Tbsp thyme, 1 1/2 tsp salt and 1 tsp black pepper and rub all over roast. Drizzle generously and rub all over with 2 Tbsp olive oil.
  3. Place into an oven-safe roasting pan or skillet. Insert oven-safe thermometer into the deepest portion of the roast and bake in a preheated oven at 500˚F for 28-30 in for medium doneness (135˚F to 140˚F) or to desired doneness (see roasting chart).
  4. Remove from the oven 5-10 degrees before the roast reaches your desired temperature (the temperature will continue to rise as it rests). Transfer roast to a cutting board, loosely tent with foil and rest for 15-20 minutes then slice. Meanwhile make the mushroom sauce.
To Make the Mushroom Sauce:
  1. Place a large heavy skillet over medium-high heat. Add 2 Tbsp butter and 1 Tbsp oil then add sliced mushrooms and onion and sauté together, stirring frequently for 5-7 minutes or until onions are soft and mushrooms are lightly browned.
  2. Add minced garlic, thyme, 1/2 tsp salt and 1/2 tsp black pepper. Stir together for 1 minute until fragrant then transfer mushrooms to a separate bowl.
  3. Add 1/2 cup wine and scrape the bottom to deglaze. Continue cooking until most of the wine has evaporated (2 minutes).
  4. Add 1 cup beef broth and boil until reduced by half (5-7 min).
  5. Stir in heavy cream and mushrooms, bring back to a boil then reduce heat and simmer another 2-3 minutes or until sauce reaches desired thickness. Season sauce to taste with salt and pepper.

Nutrition Information

Calories 625kcal (31%) Carbs 7g Protein 31g (62%) Fat 51g (78%) Saturated Fat 22g (110%) Cholesterol 143mg (48%) Sodium 936mg (39%) Potassium 913mg (26%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 465IU (9%) Vitamin C 3mg (3%) Calcium 48mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 625

% Daily Value*

Calories 625kcal 31%
Carbs 7g
Protein 31g 62%
Fat 51g 78%
Saturated Fat 22g 110%
Cholesterol 143mg 48%
Sodium 936mg 39%
Potassium 913mg 19%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 465IU 9%
Vitamin C 3mg 3%
Calcium 48mg 5%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.